Must-Try, Super-Moist Zucchini Bread
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With its perfectly moist texture, super soft crumb, and brown sugar notes throughout, this is the best-ever (AND easiest!) zucchini bread recipe. The recipe is easily adaptable to mini loaf pans, and the batter can be used for zucchini bread muffins too, too.
This is the best zucchini bread. The original source is unknown, but my mother learned it from her mother, and I’ve been passing it along as well, baking it with my children, who call it “bikini” bread, for years. It’s an oldie but such a goodie, and a hit with adults and children alike.
In essence, its a classic quick bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. The zucchini flavor is nearly indiscernible, but it plays an important roll in ensuring the cake will be super moist. This quick bread, a 2-bowl job, comes together in under 10 minutes and freezes beautifully.
What’s more? It also can easily be turned into muffins, which also freeze beautifully, or baked in four mini loaf pans, which make great holiday gifts. I love serving this zucchini bread when entertaining — it’s as delicious for mid-morning brunch as for afternoon tea all summer long.
Finally, The Kitchn, a favorite website, declared this recipe the best in a contest with four widely adored zucchini bread recipes. I hope you love it, too.
A favorite variation? Chocolate chip, of course. Nuts, too. Truthfully, I love it best with no additions. You can use as much as a pound — yes a pound! — of grated zucchini, and it along with the oil, keep the bread so, so moist.
More Recipes with Zucchini
- Zucchini Involtini
- Zucchini Parmesan
- Favorite Summer Pasta: Zucchini Spaghetti
- Shaved Zucchini & Pecorino Salad
- Zucchini Sauté with Mint, Pine Nuts, & Ricotta
PS: ALL the zucchini recipes right here → Zucchini
PPS: The Best-Ever Banana Bread.
Here’s the play-by-play: Gather your ingredients:
Grate a couple zucchini.
Stir together the dry ingredients. Stir together the wet ingredients.
Toss the zucchini with the dry ingredients.
Add the wet ingredients.
Transfer to a loaf pan.
Bake until golden and cooked through.
Let cool completely before slicing.
You can bake the bread in four mini loaf pans as well, which is so nice for gift giving.Print
Must-Try, Super-Moist Zucchini Bread
- Total Time: 55 minutes
- Yield: 1 Standard Loaf or 4 Mini Loaves
- Baking by weight is always a good idea. Regarding flour, if you have a scale (this one costs $9!), weigh out 227 g flour. If you are using cups, use 2 cups, but fill them lightly.
- Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans, which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10×5-inch baking pan — it’s only slightly larger than the 8.5×4.5-inch pan, but it makes a difference. My quick breads bake so much more evenly in this larger-size pan.
- To freeze: Be sure to let zucchini bread cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
- To make muffins: Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- a scant 2 cups (227 g) flour (see notes above)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 teaspoon kosher salt
- 1 cup light (213 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups grated zucchini, (12–16 oz.)
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. (Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil.)
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: zucchini, bread, quick bread, squash, summer
This post may contain affiliate links. Please read my disclosure policy.
559 Comments on “Must-Try, Super-Moist Zucchini Bread”
Thank you for this recipe. Oh my, loved the crunchy ends and sides. Super moist. Will definitely make this over and over again.
Great to hear, Sandra! Thanks for writing 🙂 🙂 🙂
How long do you bake the mini loaves? Thank you for the suggestion.
Hi Betty! I would start checking after 20-25 minutes.
I do not see where you squeeze out the moisture from the zucchini after you shred it?
Hi Deborah! I don’t squeeze out the moisture!
I tried this with cup for cup gluten free flour, and it came out great. I always appreciate recipes that can be adapted. I generally brace for the worst result, but this time I was pleasantly surprised. A little sweet for my taste, though. I may cut back a bit on the sugar.
Wonderful to hear this, Marty! Thanks so much for writing 🙂 🙂 🙂 Definitely cut the sugar back next time around. It works great!
I made this recipe again, this time I did not wring out the zucchini. I did add walnuts and made mini loaves. My husband is a letter carrier so I send treats with him for his fellow carries. The first large loves were great, hoping the minis are just as good!
What a nice treat for your husband and fellow letter carriers! So sweet. Love this. I love mini zucchini loaves and muffins 🙂 🙂 🙂
These are delicious – I made them twice this week! I made 8 mini loaves the first batch, cutting the sugar in half and only using brown sugar, plus 1/2 teaspoon cinnamon. The second batch I made 16 muffins, using 1 cup of brown sugar and adding almost 1 cup of chocolate chips. Both were so yummy!
Oh yay! Wonderful to hear all of this, Elisabeth! Love that you cut the sugar in half and had great success. Thanks for writing!
revisited this recipe today for the first time since last summer. so easy and delicious! Thank you for putting in the temp it needed to reach – I had to run out and my husband was able to know when to take it out of the oven!
I read that you an freeze shredded zucchini to use another time. do you know if that really works?
thanks again for a great recipe
So great to hear this, Michelle! Thanks so much for writing. Regarding your question: I don’t know! I’ve never tried, but I imagine it would work. If I ever experiment with freezing grated zucchini, I will be sure to report back.
Hi there. I wanted to report that I used frozen zucchini and it was fine. I defrosted it first. Once defrosted, it gave off a lot more moisture than freshly shredded so I drained most of the liquid until it looked more like the amount freshly shredded would have.
Great to hear! Thanks so much for reporting back and sharing your notes!
Very moist and delicious! Which is what I was looking for ! I’m very pleased that my husband gave a thumbs up👍! Thank you !
So nice to hear this, Nadia! Thanks so much for writing 🙂 🙂 🙂
Excellent…cut back on the sugars, so I could add chocolate chips without the guilt!! Made them in 2 muffin tins…so easy and quick.
Great to hear, Joyce! Thanks so much for writing!
This is my favorite zucchini recipe ever! I made it with Chiffon zucchini (a pale yellow variety) and I used duck eggs. I’ve made it as a loaf and as a bundt cake! Everyone loves it!
Wonderful to hear this, Lisa! I’ve never hear of that variety of zucchini but it sounds lovely. Thanks so much for writing 🙂 🙂 🙂
My first time to bake zucchini and I feel great of the outcome. I adjusted the sugar ( half a cup each of white and brown) and came out just as delicious. Instructions are easy to follow and the cake is moist and yummy. One of the great experience this summer in spite of Covid, also bcoz it’s my first time to plant zucchini. Thanks much.
Great to hear this, Maria! Thanks so much for writing. So many people have had success cutting the sugar in this recipe. I must try soon.
Going to try this recipe, but in the past I have used frozen shredded zuchini There is a lot of water so I gently squeeze it and volume will look smaller. I measure out the amount I’ll need and freeze in a bag..
This is by far the best recipe for Zucchini Bread!!! My family and friends said it was amazing and super moist!!! 5 Stars ⭐️⭐️⭐️⭐️⭐️
Great to hear, Kimberly! Thanks so much for writing 🙂 🙂 🙂
Can’t get recipe to print
Hi Patty! Here’s a direct link to the printable recipe: https://alexandracooks.com/2007/07/19/zucchini-bread/print/50994/
Are you clicking the “print” button in the recipe box?
Finally! A zucchini bread recipe that is actually truly moist and delicious! I made a gluten-free version of this (2 cups GF flour + 2 tsp xantham gum) and it turned out perfect. You’d never know it was GF. A bit too sweet, I’d cut back on the sugar next time. Best zucchini recipe on the internet. Congrats!
Wonderful to hear this, Ginger! Thanks so much for writing and sharing your gluten-free notes 🙂 🙂 🙂
REALLY DO NOT WANT TO GIVE A RATING…LOL..I WANT IT ALL TO MYSELF.!!
The best according to my auto shop.
Love this so much. Thanks for writing!
Can you freeze this bread?
Hello Alex , I made your Delicious Zucchini bread it was so amazing. Everyone loved it. Thank you for sharing this great recipe. May the LORD bless you and keep sharing your recipe’s Tina H.
Wonderful to hear this, Tina 🙂 🙂 🙂 Thank you so much for writing.
If i want to use semolina flour, do i use it cup by cup? Do i need to mix with other flour or i can make 100% semolina?
Hi Betty! I think you can substitute it one for one … go for it!
Delicious delicious!!! Any idea how many weight watcher points this bread is??
Great to hear, Lisa! Unfortunately I do not. I’m sorry.
No Joke. I just made my 8th or 9th one today, October 29. I found the recipe in September. It is the best and I have tried a few recipes. I have been using 1 tablespoon of lemon zest instead of cinnamon but using cinnamon today. What are your thoughts on using zucchini in the winter? I don’t typically do that. For ex, I don’t use butternut squash in the summer. Wondering your thoughts.
So nice to hear this, Michelle! Love the idea of using lemon zest here. Will try. I generally don’t use zucchini in the winter, but I’m not opposed to it 🙂
Soooo moist! Flavor is great. I did add 3 tsp of cinnamon and it was perfect. My husband gives it 5 stars. I will definitely be making this again.
Great to hear, Lori! Thanks so much for writing 🙂 🙂 🙂
I have made this bread many times now the recipe is outstanding. We have had other people give us Zucchini bread and my husband says none of them compares to yours, but it’s the thought that counts.
So nice to hear all of this, Bernadette 🙂 🙂 🙂 Thanks so much for writing.
I am wanting to try this as it looks amazing. My grandma always made zucchini bread when were kids and I have not tried it for years. I would like to sub applesauce for the eggs since my son is vegan – has anyone tried this. ? Sometimes in vegan baking I find the texture not quite the same.
Thank you ! I’m giving it 5 before trying as everything on your website is 5 stars!!!
PS made the focaccia recipe unchanged best EVER!
Hi Mary! Thank you 🙂 🙂 🙂 You are too kind. The general rule for replacing eggs with applesauce is to use 1/4 cup applesauce for every egg. Let me know if it works out! I haven’t done a ton of vegan baking but I have a dear vegan friend who swears eggs are not necessary in most baked goods… so that’s promising?? Good luck!
I have used this recipe over and over and every time it turns out AMAZING!!!!
Great to hear, Delia!
By far the best zucchini bread I’ve ever tasted. And such an easy recipe! I didn’t have enough zucchini so I made up the shortfall by using grated carrots. Incredible texture and flavor. It stays moist for days. I am so happy I found this recipe! Thank you!
Wonderful to hear this, Jennifer! Great to hear carrots can work, too. Thanks for writing 🙂 🙂 🙂
Do you think this recipe will work if I make it into cupcakes with coffee cream cheese buttercream?
Yes, definitely! Just don’t fill the cupcake cups higher than 3/4 full.
Soooo good. I left out the white sugar and it was still very sweet.
So great to hear, Hannah! Thanks for writing!
I love the recipe and think it’s super moist but I feel like it could have a stronger zucchini flavor. I fully acknowledge I’m making this in the middle of winter when maybe zucchinis aren’t tasting as flavorful as summer! What do you think I should try to do next time?
Hi Andrea! It’s hard to say because I’m not sure you could pack much more zucchini into this bread … it might truly be simply the fact, as you note, that it’s winter.
Can I use table salt or sea salt instead of kosher?